For the meatballs:
•1 lb  Italian  sausage
• 2/3 cup fresh white bread crumbs
• 1/2 cup freshly grated Parmesan
• 3 tablespoons milk
• 1 extra-large egg, lightly beaten
For the soup:
• 2 tablespoons good olive oil
• 1 cup minced yellow onion
• 2 cups diced carrots (6 carrots), cut into 1/4 inch pieces
• 3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
• 10 cups  chicken stock
• 1/2 cup dry white wine
• 1 cup orzo
• 16 ounces  spinach, chopped

• Preheat the oven to 350 degrees F.
For the meatballs:
• Place Italian sausage, bread crumbs, Parmesan, milk and egg, in a bowl and combine gently with a fork.
• With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper.
• Bake for 30 minutes, until cooked through and lightly browned.
• Set aside.
In the meantime, for the soup:
• Heat the olive oil over medium-low heat in a large heavy-bottomed soup pot.
• Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally.
• Add the chicken stock and wine and bring to a boil.
• Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender.
• Add the meatballs to the soup and simmer for 1 minute.
• Taste for salt and pepper.
• Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted.
• Ladle into soup bowls.


Print Friendly, PDF & Email